Comments on: Apple Wine 2010 – Round One

By: Terry Smith

Terry Smith — Sun, 05 Sep 2010 22:25:13 +0000

try to see the finished product on the press, everytime i hit the link it shows an error. do you have phtos of the new plunger, for the press ? thank.
the pres looks farely easy to build.

By: Barry Preuett

Barry Preuett — Thu, 02 Sep 2010 16:27:54 +0000

Hey Kevin do you ever do any wild ferments of the juice from the natural yeasts present on the apples? Granted it takes a lot longer for natural fermentation to occur but would be interesting to try a “sour” applewine. :-)

By: Making Apple Wine « Kevin Kossowan

Making Apple Wine « Kevin Kossowan — Wed, 01 Sep 2010 22:49:23 +0000

[...] promised a video peek at how I’ve been making lovely apple wine from urban yard waste. Fortunately, Kristeva [...]

By: A Canadian Foodie

A Canadian Foodie — Wed, 01 Sep 2010 13:10:02 +0000

Where’s the video? No one would understand it without seeing it. It needs to be posted!
:)
Valerie

By: Kevin

Kevin — Tue, 31 Aug 2010 18:41:20 +0000

Greg – yep, whites ferment in carboy. Pressing removes virtually all the solids from the must. The rest settle out overnight with some help from pectic enzyme. S.G. readings are done via a ‘wine thief’ drawing samples into your standard tube for SG testing – so no problems there. I look forward to some trade-sies.

Barry – In the city, the fruit waste is incredible, so I wish I had sources for it all to be used! A good carboy funnel is super handy. I have a refractometer, but still do SG testing, as I assume it is more precise, which could be incorrect. I’ve used the refractometer to test fruit prior to picking. Do you use it for all your SG measurements?

By: Barry Preuett

Barry Preuett — Tue, 31 Aug 2010 14:25:05 +0000

Awesome job Kevin, makes me wish I could find someone who was just going to throw that many apples out. If I may go ahead and answer Greg’s question: Yes, I’m almost positive Kevin does a primary ferment in the glass 6 gallon carbouys, thats what I do for all my wines, meads, beers, ciders as well. Dont let the small neck bother ya, just get a nice funnel and its good to go, plus pouring it into the glass carbouy helps aeirate the must which is just a plus for the yeast. Oh and for measuring specific gravity, I highly recommend getting yourself a refractometer. Its a worthy investment if you are as addicted to the homebrewing hobby as I am, and it only takes a couple drops of the must to measure brix.

I am a big time Mead maker (although not so much recently due to honey prices). Feel free to give me a shout if you decide to step into the beer arena, its a lot of fun and quite addictive.

Cheers!

By: Greg

Greg — Tue, 31 Aug 2010 05:18:57 +0000

So, you do your fermentation in the carboys? Does the pressing do a magnificent job of removing mash from the must? We prefer the idea of fermenting in glass carboys vs. plastic primaries, but that neck can be a hassle (e.g. when measuring specific gravity).

P.S. I’ve been learning heavily about mead-making and already like to compare with wine-making, later perhaps a stab at beer. Ahem, and homebrew.

P.P.S We have to make good on our promises to send each other variety crates of stuff. Riches!